For two decades, Richard Emans, his family, and their team have been growing some of the UK’s finest oysters in the waters of Goldhanger Creek in Maldon’s Blackwater Estuary in Essex. The river and its flat, untouched marshes are just 50 miles from London.

The majority of the oysters we grow on our beds in Essex are Rock Oysters (Gigas). This oyster is known for its deep cupped shell and smooth and meaty texture. They are often described as having a rich but not overbearing flavour with a sweet aftertaste.
This marshy part of Essex on the Blackwater Estuary is famed for its briney water and extensive shallows and mudflats.

This environment no doubt influences the taste of our oysters. It’s why this part of the world has long been famed for its oysters and why they are known as some of the best in the UK.